Serve this grain and bean salad over fresh lettuce leaves, or place a spoonful of salad in each leaf and eat "wrap style." Try adding diced cucumbers, red bell peppers, or any other vegetable you desire to this recipe. Garnish each serving with toasted sunflower seeds. Salad can be stored in an airtight container in the refrigerator for up to 5 days.
Ingredients
Salad
4 cups
cooked
brown rice
3 cups
cooked
adzuki beans
4 large
carrots
diced
4
green onions
sliced into rounds
1 small handfuls
fresh dill
chopped
Dressing
4 tablespoons
extra virgin olive oil
3 tablespoons
raw apple cider vinegar
2 teaspoons
raw honey
1 cloves
garlic
crushed
1 teaspoons
Herbamare
Optional Ingredients
1 small
avocados
sliced
1 heads
butter lettuce
1 handfuls
toasted
raw sunflower seeds
